Shakshuka (Middle Eastern Poached or Baked Eggs)

Eggs 37 Last Update: Sep 16, 2019 Created: Sep 16, 2019
Shakshuka (Middle Eastern Poached or Baked Eggs) Shakshuka (Middle Eastern Poached or Baked Eggs) Shakshuka (Middle Eastern Poached or Baked Eggs)
  • Serves: 2 People
  • Prepare Time: 10 min
  • Cooking Time: 20 min
  • Calories: 325
  • Difficulty: Easy
Print

1. Baking eggs perfectly so you get runny yolks but the whites are just set rather than jelly-like (ie still a teeny bit raw) is actually a bit of an art. My way of getting around this is to leave the eggs to cook in the mixture for 1 minute before transferring to the oven. This gives the whites a bit of a head start without affecting the yolks.
2. Variations - this recipe lends itself to a great many variations. Try substituting the capsicum with other vegetables such as zucchini (courgettes), eggplants (aubergines), or even carrots or fennel. For a baked beans-ish spin (that's breakfast baked beans, as Aussies and Poms know them, not American baked beans), try adding white beans. Try adding olives, or other antipasto-ey things (artichokes, sun dried tomatoes). For a Mexican spin, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there's enough sauce here for 3 servings if you can squeeze 6 eggs in. I opted to just use 4 here so you can actually see the sauce in the photos and video.

Ingredients

Directions

  1. Preheat oven to 180C/350F (if intending to bake them).
  2. Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
  3. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
  4. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
  5. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
  6. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
  7. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
  8. Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

Shakshuka (Middle Eastern Poached or Baked Eggs)



  • Serves: 2 People
  • Prepare Time: 10 min
  • Cooking Time: 20 min
  • Calories: 325
  • Difficulty: Easy

1. Baking eggs perfectly so you get runny yolks but the whites are just set rather than jelly-like (ie still a teeny bit raw) is actually a bit of an art. My way of getting around this is to leave the eggs to cook in the mixture for 1 minute before transferring to the oven. This gives the whites a bit of a head start without affecting the yolks.
2. Variations - this recipe lends itself to a great many variations. Try substituting the capsicum with other vegetables such as zucchini (courgettes), eggplants (aubergines), or even carrots or fennel. For a baked beans-ish spin (that's breakfast baked beans, as Aussies and Poms know them, not American baked beans), try adding white beans. Try adding olives, or other antipasto-ey things (artichokes, sun dried tomatoes). For a Mexican spin, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there's enough sauce here for 3 servings if you can squeeze 6 eggs in. I opted to just use 4 here so you can actually see the sauce in the photos and video.

Ingredients

Directions

  1. Preheat oven to 180C/350F (if intending to bake them).
  2. Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
  3. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
  4. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
  5. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
  6. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
  7. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
  8. Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

You may also like

Newsletter

Sign up to receive email updates on new recipes.